buko pandan

Buko Pandan Salad made with gulaman cubes tropical palm fruits, shredded young coconut in sweetened cream. Rich, creamy, and loaded with pandan flavor, this Filipino classic dessert is sure to be a crowd favorite.

Buko Pandan Salad

bars (.70 ounce) green agar-agar, shredded to very small pieces

coconut juice

sugar

pandan extract

coconut

(12 ounces) Nata de coco, drained

(12 ounces) Kaong, drained

(14 ounces) table cream

(14 ounces) sweetened condensed milk

In a pot, combine agar agar and coconut juice and soak for about 30 minutes.&nbsp;

Bring to a boil over medium heat and cook, stirring regularly, until agar agar is melted.

Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely dissolved.&nbsp;

Add 2 drops of pandan extract and stir to combine.

Remove from heat and carefully pour into a flat dish. Allow to cool until gulaman is set and hardened. Cut into 1/2-inch cubes.

In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk.&nbsp;

Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.

https://www.youtube.com/watch?v=u3ABRDo5hAg

Buko Pandan Salad is creamy, and loaded with gelatin cubes, tropical palm fruits, young coconut, sweetened cream, and pandan flavor;  this Filipino classic dessert is sure to be a crowd favorite.
↓↓↓↓↓↓ RECIPE BELOW ↓↓↓↓↓↓↓↓ 

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How to Make Buko Pandan Salad

Ingredients:
2 bars (.70 ounce) green agar-agar, shredded to very small pieces
3 cups coconut juice
1 cup sugar
4 drops pandan extract
2 cups shredded young coconut
1 bottle (12 ounces) Nata de coco, drained
1 bottle (12 ounces) Kaong, drained
1 can (14 ounces) table cream
1 can (14 ounces) sweetened condensed milk

Instructions:
In a pot, combine agar agar and coconut juice and soak for about 30 minutes. 

Bring to a boil over medium heat and cook, stirring regularly, until agar agar is melted.

Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely dissolved. 

Add 2 drops of pandan extract and stir to combine.

Remove from heat and carefully pour into a flat dish. Allow to cool until the gulaman is set and hardened. Cut into 1/2-inch cubes.

In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk. 

Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.

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#bukopandansalad #youngcoconut #pandan

How to Make Buko Pandan Salad

Buko Pandan salad is a Filipino cold dessert from young coconut meat and Pandan-flavoured jelly that is very easy to make. Try this special Buko Pandan Salad recipe with added tapioca/sago pearls, kaong and nata de coco.

Pandan leaves (-

(14 oz) sweetened condensed milk

pack (250 milliliters) all-purpose cream (-

coconut meat (-

tapioca pearls (- uncooked)

(12 ounces) kaong (sugar palm fruit) (- syrup drained and rinsed)

(12 ounces) nata de coco (coconut gel) (- syrup drained and rinsed)

In a pot, bring 1 liter of water to boil. Add the small sago or tapioca pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.&nbsp;

Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago or tapioca pearls are no longer hot to touch. Set aside.

In a pot, add coconut juice and dissolve the jelly powder or gulaman. Add the sugar and pandan leaves and bring it to boil while stirring constantly.&nbsp;

Once it boils, remove from heat and pour into a square pan and let cool to set. You may place it in the fridge to fasten the process. Once ready, cut the gelatin into cubes.

In a big bowl, add the cream and sweetened condensed&nbsp;milk and stir until well blended.&nbsp; Add the coconut strips, tapioca pearls, pandan jelly cubes, kaong and nata&nbsp;de coco and gently mix until well combined. (see Note 3)

Cover bowl and leave it in the fridge to chill or transfer to another container if planning to freeze.

https://www.youtube.com/watch?v=xCuW23BC0Xo

Buko Pandan salad is a Filipino cold dessert from young coconut meat and Pandan-flavoured jelly that is very easy to make. Try this special Buko Pandan Salad recipe with added tapioca/sago pearls, kaong and nata de coco.

For more great tips, details and to print this recipe, visit our homepage 👇
www.foxyfolksy.com/buko-pandan-salad

INGREDIENTS
BATTER:
▢1 cup rice flour
▢1/4 cup all-purpose flour
▢1/2 cup sugar
▢3/4 cup fresh milk
▢1/4 cup water
▢2 teaspoons baking powder
▢1/4 teaspoon salt
▢4 tablespoons vegetable oil
▢1 egg

TOPPINGS:
▢grated cheese
▢grated coconut
▢1 salted egg - - cut into 8 to 12 thin slices
▢butter - - melted at room temperature for brushing

Visit our Homepage:
www.foxyfolksy.com

BUKO PANDAN SALAD

Top 2 buko pandan recipes from across the web

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Buko Pandan Salad

Buko Pandan Salad

Top 2 buko pandan recipes from across the web

The most viewed buko pandan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buko Pandan Salad

Buko Pandan Salad

The most viewed buko pandan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine